1 Tablespoon extra-olive oil.
4 cups vegetable broth
1 can (15 ounces) solid pack pumpkin
2 Tablespoons freshly squeezed lime juice
2 tablespoons chopped cilantro
1 tablespoon pure maple syrup
In a large saucepan over medium-high heat, saute jalapeno in hot olive oil for 1 minute, or until tender. Gently stir in broth, pumpkin and lime juice. Bring to a boil. Reduce heat, add cilantro, and simmer 5 minutes. Stir in maple syrup just before serving.
Note: Makes 4 servings. Nutritional information per serving: 90 calories, 3g protein, 13g carbohydrate, 4g fat, 5g fiber.
I got this fabulous vegan recipe from Oct. 2005's Fitness Magazine. Thought I would share.